Pan-Fried Squash with Broken Tostadas, Cilantro, and Lime
Tender pattypan squash, poblano, cumin, lime, cilantro, and crushed tostadas make a bright, savory side with plenty of texture.
Prep 10 min · Cook 8 min · Total 18 min · Makes 4 servings
Ingredients
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- 1 lb. pattypan squash, cut into 1-inch pieces
- 1 poblano chile, thinly sliced
- 1/2 tsp. ground cumin
- 2 Tbs. fresh lime juice
- Kosher salt
- 4 5-to-6-inch tostadas
- 1/4 cup chopped fresh cilantro, more for garnish
Directions
- Warm the olive oil and butter in a 12-inch skillet set over medium-high heat. Add the squash and cook for 5 to 6 minutes, stirring once or twice, until it is barely tender. Stir in the poblano chile and cumin, and cook for 2 minutes longer. Add the lime juice and 1/2 tsp. salt, stirring to combine.
- Crumble the tostadas directly into the skillet. Add the cilantro and toss everything together just long enough to mix. Taste and add more salt if needed, then move the squash to a platter, sprinkle with a little more cilantro, and serve.